Sticky Honey Butter Chicken Popcorn
Fried crunchy chicken popcorn coated with a sticky coating that’s sweet and (little) spicy – perfectly paired with white rice
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Ingredients
- 400 g frozen chicken popcorn
- Cooking oil for frying
- Toasted sesame seeds for garnish
- Sliced spring onions for garnish
- 1 stick (100 g) unsalted butter
- 4 cloves garlic minced
- ½ cup brown sugar
- 1.5 tbsp soy sauce
- 1.5 tbsp honey
- 1 tbsp Sriracha
Instructions
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In a pan or skillet over medium-high heat, add oil. When the oil is hot enough, add frozen chicken popcorn and fry until golden brown. When done, place over a strainer or stack of paper towels to drain excess oil.
While frying, you can also make the sauce:
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In a saucepan over low-medium heat, melt butter.
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Add minced garlic and cook for a few minutes (until fragrant, don’t brown the garlic).
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Add sugar, soy sauce, honey, and Sriracha. (You can adjust the taste according to your liking.)
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Let simmer until sauce is thick. The sauce will thicken more as it cools down.
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When done, mix the fried chicken popcorn and sauce in a bowl.
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Add toasted sesame seeds and sliced spring onions.
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Serve with cooked white rice.
Recipe Notes
- I used a crunchy type of frozen chicken popcorn so it stayed crunchy for hours with the coating. I am not sure, but I think the coating has something to do with the crunchiness of the coating as well.
- The sauce can be made ahead, but you have to heat it before using to coat the chicken.
- The recipe for the sauce is just enough to coat the chicken. This is not a saucy type of dish – but the coating sticks very well to the chicken popcorn.
- You can omit the Sriracha if you don’t want it spicy. Or you can add more, depending on your preference.
If you make this recipe, please send me a photo on my Instagram account (@thenotsocreativecook).